- Shopping Bag ( 0 items )
Publishers WeeklyStarred Review.
French chemist This, co-creator (with fellow scientist Nicholas Kurti) of the kitchen science discipline known as molecular gastronomy, offers readers a window into his world through this wide-ranging, deeply engaging scientific deconstruction of classic dishes. Those hoping to find recipes for concoctions like wasabi foam or celery "caviar" will be disappointed; This dismisses such cuisine as parlor tricks for foodies. Instead, he examines what he calls "culinary dictums," such as adding salt to water when boiling eggs or starting a stock with cold water, using science to confirm, disprove or update common kitchen wisdom. Beginning with the humble hard-boiled egg, This explains food concepts thoroughly but plainly-among them why creamy sauces "break," the proper time to salt a steak, and the importance of soaking sliced potatoes in water before French frying them. This's tour is frequently fascinating, and his digressions on a host of topics (from cooking trends to proper mayonnaise-beating etiquette to noted French mathematician Blaise Pascal) lend charm and warmth. For anyone expecting a clinical approach buttressed by equations and formulas, the biggest surprise isn't This's dedication to good old flavor, but his insistence that love is a cook's most important ingredient.
Copyright © Reed Business Information, a division of Reed Elsevier Inc. All rights reserved.